Hot Sour Chilli Jam With Vegetables Recipes

THE BEST RED PEPPER AND CHILLI JAM

Steps:

• Place a small plate in the freezer (you will need this later to test the 'jamminess' of your jam).
• Blend the chillies (seeds in), peppers and garlic in a food processor until you have a fine, frothy paste - about 30 seconds. Add the tinned tomatoes to the mixture.
• Transfer everything to a sieve, allowing the sieved liquid to drop into a wide heavy-bottomed pan. Set aside the pulp for later.
• Bubble the sieved liquid over a medium-high heat until reduced to about a fifth of its original volume (this took me around 15 minutes). You can tell that it is ready when it does not immediately flood the space left by a spoon dragged along the bottom (see my photo for guidance).
• Add the reserved pulp back to the pan along with the sugar and cider vinegar. Bubble vigorously over a medium-high heat (it will look like bubbling lava), stirring every few minutes until it looks thick and 'jammy' - this took me around 30 minutes of bubbling. At this point the jam is ready. You can test it by placing a small blob on your frozen plate - this will instantly cool the jam, making it resemble its final texture. I like mine to be fairly thick.
• Take the jam off the heat and stir in the fennel seeds. Once the jam is cool enough to handle, divide between your sterilized jars and seal with the lids. If kept in a cool dark place the jars can last for up to a year (although always check before eating!). Once opened, keep in the fridge and use within a few weeks.

ASIAN CHILLI JAM

Steps:

• Halve and deseed the red peppers, then roast them for 200°C (400°F) for 25 minutes.
• Let the peppers cool down a bit, peel off their skin and discard it.
• Blitz the peppers with garlic, ginger, and chillies.
• Add the chilli paste to a pot with vinegar, soy sauce, maple syrup, oil, and chilli powder. Bring to a boil and simmer over low heat for 30 minutes, stirring occasionally.
• Dissolve the starch with a little cold water in a cup and then stir it into the chilli jam. Cook it for 3 minutes while stirring until it's thick and glossy.
• Transfer the jam into clean jars and leave to cool down completely before serving.

SWEET CHILLI JAM

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.